Ginger Mango Custard (for Parfait)
Howdy everyone!
Thank you for all your lovely comments regarding my video post yesterday. It’s been awhile since I filmed so I’ll definitely need more practice, but I do have more in store, perhaps I will need to wait until I am back in my own kitchen in Saudi. Please cross fingers for me it happens sooner rather than later 
Ginger Mango Custard
Ingredients:
1 large mango, diced
1 cup of young coconut
1 cup of cashews, soaked for 1-2 hours
2 T coconut oil
1/4 cup raw agave
1 T fresh ginger
1 T vanilla extract
juice of half a lemon
pinch of ground clove or nutmeg
pinch himalayan or sea salt
Method: Blend all ingredients in a high speed blender until very smooth.
You can eat this on it’s own if you don’t wish to use as a component in the Breakfast Parfait, either eat warm straight out of the blender or set in fridge for a cold custard.
Mixed Berry Layer
Ingredients:
1 1/2 cups frozen strawberries
1 1/2 cups frozen blueberries
2 T raw agave
1 T lemon juice
Method: Blend all ingredients in a high speed blender. You may need to allow the berries to defrost slightly to avoid burning out your blender, but try and blend whilst at least partially frozen. This will not be eaten frozen (unless you want to eat separately as a berry sorbet like my dad enjoyed). The reason for blending frozen is to keep it at at thicker consistency when you layer it in your parfait dish.
Come back tomorrow I’ll be back with the last component of your parfait and that is candied seeds and nuts ready to garnish the top! See you then!
My mum would love, love, love this! She’s a mango fiend, and loves parfaits
Plus our parfaits have always been gluten- and dairy-free, so it’s not *that* big a step to move to raw, surely… (though I’ve never seen her deal with a coconut before!)
Awesome Hannah!!! Haha i’d love to see you document her opening a young thai coconut. Wouldn’t that be funny
Yummm! I wish we had a mango season in Alaska. I’m headed to Mexico next week with my Vitamix, errr, I mean my husband- maybe I will have to try your recipe there!
I hope you find out about Saudi soon! Do you get updates about your application, or do you just have to sit and wait without any news?
I know a lot of raw creamy-ness tends to included soaked cashews, but I’m allergic to cashews sadly! I love almonds and most other nuts , do you, by chance, have an alternative to cashews that you might suggest for this recipe? Thanks, your website is quite lovely
Wonderful recipes! Is there any substitute for coconut meat or young coconut? We can’t get coconut meat in Ireland.
Hard to find a decent mango here too:(
Thank you for your generous sharings